Gear

Paul,

I don't know if there's another manufacturer doing titanium in the sizes you are after, but there are plenty of companies doing titanium camp cookware... most of it, no doubt, made in the same factory with different labels added later...

For example

http://www.ti-time.com/Home-EN/

http://www.titaniumgoat.com/ti-pots.html

There's also things like this... but I'm not sure what they're really made of...

And here are some more ideas from Zen...

The standard Trangia pans are cheap and perfectly good.  Maybe not quite as big as you need, but, as Pete says, they do other sizes byond the standard 27 and 25 cooksets.

Titanium has its proponents (and I have three Ti pots...), but it's no lighter than an equivalent aluminium pot, and, being thinner and conducting heat at 1/10 the rate of aluminium, it is prone to hotspots.  The WindPro uses a wide burner IIRC, so shouldn't exacerbate this problem like small burner-head stoves.

The supposed causal link between Al and Alzheimer's has been disproved, so that's one fewer worry...

I use plastic cutlery apart from a tiny little paring knife for cutting ingredients up.  Current favourite is a little silicone spatula I found in TKMaxx (Joie! MiniBakey set).

I'm pretty sure the Vargo pans John linked to are Al with the same 'titanium' non-stick coating used on the Primus.  I've yet to get to the bottom of the titanium content (or otherwise...) on the non-stick coating; it seems to me to be just another name for a proprietary PTFE coating, like 'Platinum'.  I do wish companies wouldn't abuse element names in this confusing way.

BTW I didn't actually order the pans from lansdaleltd.com, was just using that link as an illustation of the cook set, I actually got it from a seller called "subzerotech" on ebay. I've contacted him and he has agreed to send a replacement set if I return the affected pans.

BTW all I'd used the pans for was to boil some pasta, to which I added some tomato-based sauce after it had cooked! The stove wasn't even on when I added the sauce.

 I,ve used stainless steel for years burnt porridge anything ,sand, river gravel heather roots and they polish every time and dont stick when burnt. Weight is no problem, I dont use quality pans as at home but cheap very cheap ones ,wafer thin made in Tai Wan or somewhere. The lids I make out of alimin foil.Cut the handles off and use the normal gripper. They can be found without handles occasionally but are usally thicker.